Cilantro Pesto over Zucchini Noodles

I love making pesto with basil during the summer months when I have an abundance of it, but…during the rest of the year, cilantro pesto holds it’s own at a fraction of the cost! This pesto is dairy free, unlike a traditional pesto. I don’t think it sacrifices anything though, because the avocado and toasted cashews add a delicious creamy depth of flavor.

Be sure to remove any big stems from the cilantro before coarsely chopping it.

I like the flavor of this pesto with the cashews lightly toasted because it adds a good amount of richness. If you want to keep this recipe completely 100% raw, skip the toasting step.

Tip: I find it easiest to use a spoon to scoop the avocado out of it’s shell rather than trying to peel it!

Place all of the ingredients for the pesto into a blender or food processor. The blender produces a slightly smooth pesto but the food processor works as well.

If you’re using the blender: blend on low speed using the tamper to keep the ingredients moving along. It will take a couple of minutes for the pesto to come together.

If you’re using the food processor: process the ingredients together, stopping as needed to scrape down the sides until the pesto is mostly smooth

This pesto will keep for up to 1 day if you place plastic wrap directly on the surface of the pesto and store it in the refrigerator.

If you’re serving your Cilantro Pesto with Zucchini Noodles, make a full recipe and cut up lots of fresh tomatoes, (about 3 cups) for a topping.

Toss the noodles together with the batch of pesto and arrange them on plates or in a serving dish. Finally, top the noodles with the tomatoes or pass them on the side.

Hi everyone! My name is Kari. I’m enjoying country living here in the Flathead Valley, Montana. I love to create mostly healthy recipes, and occasionally a chocolatey indulgence. I hope you find something inspirational; let me know what you think. Read more…